Mini Baked Alaska with Yeo Valley Organic Ice Cream

Preheat the oven to 180 °C and line the bottom of a baking tray with butter and parchment paper.

Place the unsalted butter and granulated sugar in the bowl of a stand mixer and beat until light and fluffy.

Add the eggs and vanilla extract and continue beating until the mixture is smooth and lightened in colour.

Add the flour, baking powder, and salt, and mix on low speed until smooth.

Gradually add in whole milk and continue mixing until the batter is smooth, scraping down the sides throughout. Stop once the batter is thick and flour is mixed throughout.

Scrape the batter into the baking tray and spread into an even layer with a spatula. Bake for around 20 to 25 minutes, until the cake is lightly browned and a toothpick inserted into the centre comes out clean.

Place the pan on a wire rack and let the cake cool completely in the pan.

Meanwhile, prepare the ice cream. Scoop 8 scoops out of 2 tubs of Yeo Valley ice cream onto a baking sheet, making sure each scoop is flat on the bottom. Place back in the freezer until ready to assemble.

Make the meringue: Place the egg whites in the stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and a large bowl.) Whip on medium-high speed until foamy. Increase the speed to high and gradually add the caster sugar. Beat until the meringue is glossy and forms stiff peaks.

Remove the cake from the tray and discard the parchment. Use a 3-inch round cutter to punch out 8 rounds of cake. Place the cake rounds on the baking sheet, spacing them evenly apart.

Top each cake round with a scoop of ice cream. Working quickly, evenly divide and dollop the meringue onto the ice cream scoops. Use a spatula or table knife to spread the meringue over each cake and ice cream dome, completely covering it and create tall peaks in the meringue that will brown when torched.

Toast the meringue with a kitchen torch so the peaks are lightly browned. Serve immediately.